2 Cucumber (8-1/4") Cucumber
2 Large (7-1/4" to 8-/1/2" long) Carrots
1 Tsp Salt
2 Tbsp Rice Wine Vinegar
1 Tbsp Lime Juice
2 Tbsp Honey
1 Tsp Sesame Oil
1/4 Tsp Crushed Red Pepper Flakes
1 Tbsp Sesame Seeds
1 Medium (4-1/8" long) Scallions
2 Tbsp Fresh Cilantro
If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles.
You can also use a jullienne peeler instead.
If you don't have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.
Place the spiralized cucumber into a strainer and toss with 1 tsp salt.
Let the cucumber drain for 15-20 minutes to remove excess water.
Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.
Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can.
Place the "noodles" into a large bowl, and add 2-3 TBSP dressing, to coat.
Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro.
(Leftover salad can be stored in an airtight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits.
If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.